The Best Vegan Tacos al Pastor (With Authentic Flavors)
These vegan tacos al pastor are packed with spicy, tangy, and savory flavors! Textured vegetable protein is infused with guajillo chiles, achiote paste, and pineapple, and then served in homemade tortillas.
Equipment
- Mixing bowl
- Large skillet
- Blender
- Container or freezer bags
- Chef’s knife
- Cutting board
Ingredients
Marinade
- 3 guajillo chiles
- 2 morita chiles
- 1 ½ cups pineapple juice
- ½ cup white vinegar
- ¼ cup water
- 4 cloves garlic
- ½ medium white onion, chopped
- 1 teaspoon cumin
- 1 ½ teaspoons Mexican oregano
- ⅛ teaspoon cloves
- 2 ounces achiote paste
- 1 ½ teaspoons salt
Tacos
- 1-2 tablespoons neutral vegetable oil, avocado, canola, grapeseed, etc.
- 3 cups dry TVP
- 18 fresh corn tortillas
- ½ medium white onion, finely diced
- ¼ fresh pineapple, cubed
- 1 cup chopped cilantro
- Lime wedges
- Salsa of choice
Instructions
Marinade
- Remove the stem and seeds from the chiles. Toast them in a skillet over medium-low for 2-3 minutes. Make sure to turn your chiles frequently to prevent burning.
- Bring a pot of water to a boil, then turn the heat off and add the chiles. Let them rehydrate for about 12-15 minutes, or until the peppers are softened.
- Once the chiles are ready, add them to a blender with the pineapple juice, vinegar, water, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth, then set aside.
Tacos
- Heat 1-2 tablespoons of oil in a large skillet over medium. Add the TVP along with ½ of the marinade. Stir to combine and cook down for 1-2 minutes. Add the rest of the marinade and continue cooking until it's absorbed and the TVP appears slightly matte.
- Note: Add more water, a small amount at a time, if you feel the TVP needs more moisture.
- Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa. Happy eating!
Notes
Make the pineapple juice: Blend pineapple chunks rather than using store-bought pineapple juice for the most vibrant flavor. I never find it necessary to drain the juice from the pulp.
Heat the tortillas correctly: Corn tortillas must be heated before serving to prevent cracks and a gritty texture. After heating them in a dry skillet, add them to a tortilla warmer or wrap them in a tea towel.
Marinade resting time: If you have time, let the blended marinade sit for an hour or so before using it. This resting period allows the flavors to meld and intensify, creating a more flavorful taco filling.
TVP consistency: The TVP mixture should be moist but not soggy. Only add half the marinade at a time to prevent a watery texture.
Toasting enhances their flavor but be careful not to burn them, as this can turn the marinade bitter.
Rehydrating dried chiles softens their texture and makes them easier to blend into a smooth marinade.
Stop the blender and scrape down the sides a few times for the most consistent flavor and smooth texture, which will coat the TVP evenly.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1taco | Calories: 118kcal | Carbohydrates: 19.4g | Protein: 8.4g | Fat: 0.8g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 187.7mg | Potassium: 100.4mg | Fiber: 4.2g | Sugar: 5.2g | Vitamin A: 92.8IU | Vitamin C: 8.6mg | Calcium: 74.2mg | Iron: 2mg
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